Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Dozen green tomatoes, cored
And quartered
3 md Green bell peppers, seeded
And chopped
3 md Red bell peppers, seeded and
Chopped
3 md Yellow peppers, seeded and
Chopped
3 md Onions, peeled and
Quartered
1 c Fresh jalapenos, stemmed and
Chopped
1 qt Pickling Liquid

In a food processor, fitted with a metal blade, pulse the tomatoes
about 10 times. Pour the tomatoes into a nonreactive saucepan. Add
the peppers, onions, and jalapeno to the processor and pulse the
vegetables for about 10 times. Add the mixture to the tomatoes. Stir
in the pickling liquid. Over high heat, bring the mixture to a boil.
Reduce the heat to medium and simmer for 20 minutes. Remove from the
heat and spoon into 6 (half-pint) preserving jars, filling the
mixture to within 1/2-inch of the top. With a clean damp towel, wipe
the rim and fit with a hot lid. Tightly screw on the metal ring.
Process in a hot water bath for 15 minutes. Using tongs, remove the
jars, place on a towel, and let cool. Test the seals. Tighten the
rings. Store in a cool dark place. Let age for 2 weeks before using.

Yield: 6 half pints

EMERIL LIVE SHOW #EMIB55 CANNING AND PICKLING

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